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1929spanish

Potato gratin - can I cook ahead and reheat?

1929Spanish
10 years ago

Hi Folks...coming over from the kitchen forum. I need two ovens about twice a year, so I only put one in our kitchen.

We're serving a lemon, sage, garlic turkey with a Williams Sonoma receipe for goat cheese and thyme potato gratin.

If I wanted to bake this in the morning and reheat in the afternoon, should I par bake it or bake through except for the browning stage? Or am I asking for trouble?

I accept all suggestions. Thanks in advance!

This post was edited by 1929Spanish on Tue, Dec 24, 13 at 15:59

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